Gluten -free zaeti biscuits

Inserted by Rosa Rizzo the

Watch the short recipe video


200 g Polenta Fioretto Mulino Marello

150 g White rice flour fine marello mill

150 g granulated sugar

100 g soft butter

1 egg and a yolk

100 g raisins softened in the grappa

half a sachet of sweet yeast.


Work in a bowl, simply with a fork, the egg, the yolk with the sugar and the soft butter. Add the flours with the yeast and the squeezed raisins, previously soaked in the grappa.

Knead with your hands and form oval biscuits.

Arrange the well -spaced biscuits in a baking tray covered with parchment paper or micro -foiled silicone mat. Bake at 180 ° C for 15/20 minutes, ventilated mode.

Once cooled, the biscuits are also preserved for two weeks in a tin box!

If you want, you can sprinkle the zaeti with the icing sugar before serving.

I recommend accompanying them to coffee or as usual with a good sweet wine, such as the Recioto or the Moscato.

Recipe by Monica Bellin for Mulino Marello
Instagram: Monica_bellin_